A piping hot bowl of soup or stew is always a good idea for supper, particularly when the weather is so cold.
In Fine Cooking Soups & Stews ($17.95, softcover, the Taunton Press) the editors of Fine Cooking have put together a large collection of soup and stew recipes culled from the pages of the magazine.
The recipes are quick and easy like this one for Spicy Sausage, Escarole and White Bean Stew. Enjoy it with some crusty bread or garlic toast for a warm, satisfying meal.
SPICY SAUSAGE, ESCAROLE &
WHITE BEAN STEW
1 tbsp. extra virgin olive oil
1 medium yellow onion, chopped
¾ lb. hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed and lightly dried
1 cup homemade or lower-salt chicken broth
1½ tsp. red wine vinegar, more as needed
Kosher salt, to taste
¼ cup freshly grated Parmigiano-Reggiano (Parmesan) cheese
Heat the oil in a heavy 5- to 6-quart Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes.
Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more. When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt.
Transfer to bowls and sprinkle each portion with some of the Parmigiano.
Makes 4 servings.
— Joanne McAllister Smart in Fine Cooking Soups & Stews
Lisa Abraham can be reached at 330-996-3737 or at labraham@thebeaconjournal.com. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa.
